1 1/2 cups almond flour
1/2 cup tapioca flour
2 tablespoons coconut flour
1 cup coconut sugar
3/4 cup raw cacao powder
1 teaspoon baking soda
1/2 teaspoon espresso powder
1/2 teaspoon salt
2 large eggs
3/4 cup full-fat coconut milk
1/2 cup water
1/4 cup coconut oil
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract
4 cups organic powdered sugar, or powdered coconut sugar, powdered succanat, etc
1/2 cup raw cacao powder
1/2 cup organic palm shortening
1/3-2/3 cup dairy-free milk
1 teaspoon vanilla extract


1.Preheat your oven to 350 degrees fahrenheit.
2.Add all the dry ingredients into a large mixing bowl and whisk together.
3.Add all the wet ingredients to another bowl and stir together. Then pour the wet mixture into the dry and whisk together for one minute to create the batter.
4.Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.
5.Bake for 25-28 minutes, or until a toothpick comes out clean.
6.Let the cupcakes cool completely before piping the frosting on top.
7.Add all the ingredients to a stand mixer and blend on low for 30 seconds. Then slowly increase the speed to high and blend for one minute
8.If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
9.Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.

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